Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation.

Shuxun Liu,Alexis Marsol-Vall,Baoru Yang,Oskar Laaksonen,Baoqing Zhu

doi:10.1021/acs.jafc.0c01050

Abstract

The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lachancea thermotolerans, Issatchenkia orientalis, and Saccharomycodes ludwigii. Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.

Highlights

Over the past few years, there has been a growing interest among consumers in novel and unique fermented alcoholic fruit beverages made from local crops in some European countries
The aims of this study were to (1) quantitate volatile compounds in alcoholic bilberry beverages using Headspace solid-phase microextraction (HS-SPME)− gas chromatography−mass spectrometry (GC−MS) by minimizing the effects of ethanol during the extraction of analytes, (2) characterize and compare the volatile profiles of ABBs fermented with different species of non-Saccharomyces yeasts, including Pachysolen tannophilus, M. pulcherrima, Hanseniaspora uvarum, T. delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, L. thermotolerans, I. orientalis, and Saccharomycodes ludwigii, and (3) monitor and compare the dynamic changes of volatile compounds during fermentation with the nine non-Saccharomyces yeasts
The strains S. cerevisiae Lalvin V1116 (SC1116), S. pombe 70572 (SP70572), S. ludwigii 3447 (SL3447), Z. bailii 70492 (ZB70492), and L. thermotolerans 3434 (LT3434) showed strong fermentation capacities as indicated by higher production of ethanol or shorter fermentation duration compared to the other strains

Summary

Introduction

Over the past few years, there has been a growing interest among consumers in novel and unique fermented alcoholic fruit beverages made from local crops in some European countries. This has promoted the development of alcoholic beverages fermented from diversified nongrape fruits, such as plums, blackberry, pineapple, strawberry, pomegranate, and cherry.[1] According to the report from European Cider and Fruit Wine Association (AICV), in recent years, fermented alcoholic fruit drinks are among the fastest growing ones of all alcoholic beverages. The development of novel products from bilberry, such as alcoholic bilberry beverages (ABBs), is necessary to meet the new trends of the market for products of premium quality

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Results